Description
Sweet churro cheesecake cookies blend Mexican dessert magic with creamy indulgence, creating a mouthwatering fusion. Crisp cinnamon edges and rich cheesecake center promise pure delight that will transport you to dessert paradise.
Ingredients
Scale
Cookies Base:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
Churro Coating:
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
Binding/Moisture Ingredients:
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper, ensuring an even surface for consistent cookie baking.
- Cream together softened butter, cream cheese, granulated sugar, and brown sugar in a large mixing bowl until the mixture becomes light, fluffy, and well-incorporated.
- Introduce the egg and vanilla extract to the creamed mixture, blending thoroughly until a smooth, uniform consistency is achieved.
- In a separate bowl, whisk together flour, baking powder, and salt, creating a dry ingredient foundation for the cookie dough.
- Gradually fold the dry ingredients into the wet mixture, adding milk to help bind the ingredients and create a cohesive dough.
- Chill the prepared dough in the refrigerator for 30 minutes to firm up and enhance flavor development.
- While the dough chills, combine granulated sugar and ground cinnamon in a shallow dish for the churro coating.
- Remove the chilled dough and roll into small, uniform balls, approximately 1-inch in diameter.
- Generously coat each dough ball in the cinnamon-sugar mixture, ensuring complete and even coverage.
- Arrange the coated cookies on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake for 12-14 minutes, or until the edges turn golden brown and the centers appear slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.
- Once cooled, dust with additional cinnamon-sugar mixture for an extra churro-like finish.
Notes
- Chill dough thoroughly to prevent spreading and maintain cookie shape during baking.
- Use room temperature ingredients for smoother, more consistent mixing and better texture.
- Adjust cinnamon-sugar ratio to personalize sweetness and spice intensity according to preference.
- For gluten-free version, substitute all-purpose flour with almond or gluten-free blend, ensuring same measuring proportions.
- Prep Time: 30 minutes
- Cook Time: 12-14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 14 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg